It's been awhile since I've made my rolls- And yesterday's class reminded me and my family what we've been missing these the past several months. It's been maybe even since winter.This morning our daughter in love suggested I should make another batch today since I had a little of yesterday's frosting...... ​SUre, make a whole batch of rolls to use up 1 cup of frosting. Haha. I fell for her trick and made a batch.In this family we have mixed feelings about the frosting on the rolls: some like rivers of flowing frosting and others love the plain sticky-gooey caramel ones with a pile of butter.This time we think they are the best EVER. This recipe is not the one I teach in classes. Someday I may share, but not yet.

It must be the weather. Today I've wanted to bake, eat and bake and then eat again. I found a box of Solo almond paste in my pantry that looked like fun to experiment with. I LOVE almond flavor, especially when it's in the form of a slightly chewy, crunchy cookies. The dough does not look like it's going to make very many, but I think it it made about 20 cookies.

Preheat the oven 325° Line a large cookie sheet with parchment paper and lightly spray with non-stick.

In a stand mixer, add the almond paste and sugar. Beat until the mixture becomes crumbly. Add the almond flour, mixing on medium

Add the 2 large egg whites into a small bowl with the almond extract. Whisk until frothy. Add to the stand mixer and mix on medium for 1 minute.

Take about 1 tablespoons of the dough and roll into balls and then powdered sugar. Slightly make an indent with your thumb. Fill with a bit of raspberry preserves. Or you can leave plain. Or roll the ball in crushed almonds.

Bake for about 20-25 minutes, low and slow. The cookies will be slightly chewy with a crisp edge. Let cool completely and sprinkle a bit more powdered sugar before serving.

Today started out great, I had a great TRX class at the gym with my friends. We sweat a lot. In fact, we probably will not be able to walk tomorrow due to the amount of squats and stuff we did. I had a impromptu Pho date with a friend before wandering home.

On my way home it was raining and was pretty dark outside- it actually looked like old man winter was here. That is all fine and dandy but when the weather is like that I like to bake. And eat.Does that surprise you? I'm guessing the dark stormy weather has that affect on lots of people... Bake, eat, repeat.

This bread was a Pinterest find, that lead me to a blog that led me the recipe that had me making it, when I was reading the ingredients and got to the word, "brown butter".I only added a handful of dried blueberries and Craisins, I didn't think the kids would love them, anyways, all things in moderation, plus I wanted to save on a few calories. I used cream cheese instead of mascarpone and 1/2 & 1/2 instead of heavy cream.​The *warning* is because you might want a few slices, perhaps the whole thing. It's full of sugar, butter and cream. But wow, so good.You can find here recipe here-

Sift flour with salt, baking powder, granulated sugar, and cardamom in medium-size bowl. Combine egg, milk, and 2 tablespoons of butter in small bowl. Add wet mixture to dry combination and stir until blended being careful to not over-mix.

Place a seasoned aebleskiver pan over medium heat until water sprinkled in pan sizzles. Brush each cup lightly with some of the remaining butter. Fill each cup approximately 2/3 full with batter. Immediately add 1 teaspoon of the Elki Fruit Preserves, and finish off with a little more batter to cover the jam. When a thin shell forms on the bottom of each pancake ball, use a skewer to carefully flip the dough to the other side. ​Continue baking, rotating the balls frequently until they are an even golden brown and a skewer inserted in center comes out clean. Using skewer, lift balls from pan when baked. Repeat with remaining batter.Serve immediately, dusted with powdered sugar.

Inspired by the loves of my life. the hunger in my stomach and my SPONTANEOUS nature.DELICIOUS home-made food is my passion.The smiles on the faces that eat it and the hands that clean up the messes I make.﻿